Rice and Beans - Kapha

Rice and beans might not seem like a weight-loss meal, but it is actually very filling--thanks to fiber in the rice and protein in the beans--while being low in calories. Each of these recipes is spiked with the best spices for your dosha.

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Yields:
4
servings

Prep Time:
0
hours
15
mins

Cook Time:
1
hour
7
mins

Total Time:
1
hour
23
mins

Ingredients

2
medium sweet potatoes, peeled and cubed

2
tsp.
ground cumin

1/2
tsp.
chili powder

1/4
tsp.
paprika

1/4
tsp.
cayenne

1
tsp.
salt

3
tsp.
safflower oil

1
small onion, chopped

1/2
green bell pepper, thinly sliced

2
cloves garlic, minced

3/4
c.
mung beans, picked through and rinsed

1 1/3
c.
pearl barley

2 1/2
c.
water

1/2
c.
sliced roasted red pepper

2
tbsp.
white vinegar

few dashes of hot sauce, such as tabasco

1
tbsp.
fresh oregano, minced

1/4
tsp.
freshly ground black pepper

Directions

Preheat the oven to 400ÂºF. Place the sweet potatoes, cumin, chili powder, paprika, cayenne, half the oil, and half the salt in a large bowl. Toss to coat the sweet potatoes. Coat a large baking sheet with cooking spray. Spread the potatoes in an even layer on the baking sheet, and bake 20 to 25 minutes.

Heat the remaining oil in a large skillet. Add the onion, bell pepper, and garlic. Cook 4 to 5 minutes, until the vegetables begin to soften. Add the beans, barley, water, and remaining salt. Cover, and bring to a boil. Reduce the heat to low, and cook 40 to 45 minutes, or until rice and beans are tender. Stir in red pepper, vinegar, hot sauce, oregano, and black pepper. Stir in the sweet potatoes, and serve immediately.

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